I want to inspire people to start cooking, says MasterChef Kamini Pather

Kamini Pather, 29, from Cape Town is South Africa's new MasterChef. Having beaten thousands of amateur cooks to the title, Pather is ecstatic about her win, and says her finale opponent, Leandri van der Wat, was a strong competitor who made her work for the title. Times LIVE's Nikita Ramkissoon caught up with her after her win last week.

Q: The mandatory question: How does it feel to be South Africa’s MasterChef?
A: The last 24 hours have been a realisation of something I thought was only going to be a dream. Having said that though, I don't think it has truly sunk in, that I have won MasterChef SA. Sheesh. Even typing it makes my heart race a little. 

Q: What was it like being in that gruelling challenge?
A: After being in the kitchen for six weeks and being under so much of pressure for that duration, it really was the final frontier. I had to pull out all the stops and give it my all. It certainly has paid off ;)

Q: How did you prepare for it?
A: I feel as though I have spent most of my adult life preparing for that final challenge. I have been Googling recipes and devouring food publications for the past 10 years. I'm sure that Malcom Gladwell would agree, I have put in my 10 000 hours. 

Q: What was the vibe like in the MasterChef house with just you and Leandri leading up to the final?
A: The obvious description was "quiet". It was a large house and thankfully we were only without the others for a night. I was really tired the night before the finale so I simply ate dinner and went straight to bed. 

Q: What was it like having the whole Top 16 there at the finale?
A: In a word? AMAZING! I remember walking into the kitchen with my game face on. As we walked in, the kitchen erupted with applause. Having the others there to cheer me on was really special. It's only those other 15 people who know exactly what it was like to be in the MasterChef Kitchen. They're a great group of people and I have made friends for life. 

Q: From a viewer’s point of view, whereas you kept your cool, Leandri made a few mistakes, which was eventually her undoing. Did you think at any point that she could have beaten you had she got those elements right?
A: Of course! Leandri was a strong competitor and I would not have wanted it any other way. A shallow win is not a win at all. She certainly did make me work for the title.
When the finale was filmed, we did not hear the judges comments, so it was incredibly affirming to hear the positive things they had said about my dishes. I'm incredibly proud. 

Q: Did you ever think you could win it?
A: I recall the cold audition day vividly. I literally made my dish and strolled into the venue thinking "Well, let's see". 

Q: When you wrote those words in icing at Charly’s Bakery – ‘Kamini is SA’s next MasterChef’ – did you believe it?
A: One always reads that goals must be committed to paper. This was the first time I had committed to something in icing. And while I may've been sceptical at that stage, I may start making this a habit.

Q: There has been a lot of criticism since the gateaux challenge – people are crying favouritism and even racism – how are you handling all that hate on social media?
A: That dish was particularly technical so the judging criteria could've been explained a bit better on screen. What many viewers didn't understand from the episode was that there were core elements in the dish that were weighted according to their importance.
While I did not plate all the ingredients, I did plate the most curtail elements to the dish, which were executed better than my dear friend, Ozzie's were. It was so sad to see him go because we really are great friends.

Q: What was it like having your mum and brother at the final?
A: That. Was. AWESOME! It was really special to share that moment with my mum and brother. It raised the stakes a bit, admittedly, because I really wanted to make them proud. I'm so glad that I did :)

Q: Did you draw positive energy from them?
My mum lives in Durban and my brother is in Jozi, so while I don't see them all that often, we talk a lot. I draw an immense amount of strength from both of them. They're the people that know me best in the world, so they call me on my questionable decisions whilst also being my biggest supporters. 

Q: Where to now? You said a restaurant and cookbook are not on the cards – what is the plan?
A: I want to inspire people to start cooking. It has been an incredibly freeing and validating experience for me and I would like others to share that. I have an idea for a product that achieves that, which would work well with support from a website, where people can share recipes and ideas, as well as perhaps a TV series. 

Q: How does winning change the path you were already on?
A: Winning the MasterChef title doesn't change the aspirations I had for myself before the competition. What it has done though it give me the platform to realise those dreams. Like I said in the last interview with Times LIVE, this is like a multi-million rand advertising campaign for me. 

Q: How are you handling the ‘overnight celebrity’ status?
A: At the start of the show we were briefed about what the potential public reactions could be. I was ready for most things but what I hadn't anticipated was just how much the show would connect with people of all age groups.
Friends have asked if I get tired of having my picture taken and answering similar questions and the truth is, I don't. I remember how excited I was to meet Gordon Ramsay, Anjum Anad, Gorge Colambaris (yes, I stalk chefs) and what joy I got from having a mundane conversation with them and getting the picture.
Not that I am anywhere close to their levels of success but if I can make someone else feel even a slice of the happiness as they made me feel, it's worth it.
P.S. I was so thrilled when I met Gordon Ramsay I almost crashed my car when leaving the venue.

Q: Burning (baking) question: After all the dessert challenge mishaps, are you intent on mastering desserts now?
A: While I don't bake all that much, in my own kitchen, I have made macaroons, choux pastry, ganache and jellies of many deceptions. I think that the pressure in the kitchen got to me and the fact that baking is a science (which needs exact measurements) that caused me to falter in those challenges. 

Q: Finally, what is your advice to young amateur cooks out there?
Cooking is about developing your palate. Keeping cook and tasting, it's the only way to educate your senses, which is what you need to become a great chef.